Milanese Chicken Cutlets

Name: Milanese Chicken Cutlets
Yield: 2 servings
Cuisine: American
Ingredients: 300 grams Chicken thigh meat; 1 Salt and pepper; 80 grams if fresh Fresh or dried panko; 40 grams Grated cheese; 1 Cake flour; 1 Egg; 1 Vegetable oil; 1 Butter; 2 tbsp Olive oil; 1/2 clove Garlic - finely chopped; 1 tbsp Finely chopped onion; 1 Tomato; 1 tbsp A. Ketchup; 1 tbsp A. Japanese Worcestershire-style sauce; 1/2 tbsp A. Lemon juice; 1 tsp A. Grainy mustard

cookpad.japan @cookpad_jp

This is the chicken version of Milanese pork cutlets.

Use a generous amount of oil and butter to pan fry the chicken cutlets for a crispy finish as if you had deep fried them. Use about 2 tablespoons of oil and 1 tablespoon of butter. Recipe by Natuko

This is the chicken version of Milanese pork cutlets.

Use a generous amount of oil and butter to pan fry the chicken cutlets for a crispy finish as if you had deep fried them. Use about 2 tablespoons of oil and 1 tablespoon of butter. Recipe by Natuko

cookpad.japan @cookpad_jp

This is the chicken version of Milanese pork cutlets.

Use a generous amount of oil and butter to pan fry the chicken cutlets for a crispy finish as if you had deep fried them. Use about 2 tablespoons of oil and 1 tablespoon of butter. Recipe by Natuko

This is the chicken version of Milanese pork cutlets.

Use a generous amount of oil and butter to pan fry the chicken cutlets for a crispy finish as if you had deep fried them. Use about 2 tablespoons of oil and 1 tablespoon of butter. Recipe by Natuko

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Ingredients

2 servings

300 gramsChicken thigh meat
1Salt and pepper
80 gramsif fresh Fresh or dried panko
40 gramsGrated cheese
1Cake flour
1Egg
1Vegetable oil
1Butter
for the sauce:
2 tbspOlive oil
1/2 cloveGarlic - finely chopped
1 tbspFinely chopped onion
1Tomato
1 tbspA. Ketchup
1 tbspA. Japanese Worcestershire-style sauce
1/2 tbspA. Lemon juice
1 tspA. Grainy mustard

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Steps

1

Slice the chicken diagonally into bite sized pieces, and season with salt and pepper.
2

Combine the grated cheese and panko. Dust the chicken with flour, dip into beaten egg, then into the cheese-panko mix.
3

Cut up the tomatoes for the sauce, and sprinkle with salt.
4

Pan fry the chicken in a generous amount of vegetable oil and butter.
5

Pan fry both sides until crispy. When you can smell the nutty aroma of the cheese, transfer to serving plates.
6

Sauté the garlic for the sauce in olive oil. Add the tomato and onion and turn off the heat.
7

I used "garlic oil" which I made by marinating chopped ginger in olive oil.
8

Combine the A. ingredients with the contents of the frying pan in Step 6 to complete the sauce. Optionally serve the chicken cutlets with salad or spinach sautéed in butter on the side.